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A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A traditional food paste for Biryani recipes that consists of a mixture of spices mixed with canola oil to form an oily paste that is mixed into and used to flavor meat, poultry, seafood, and vegetable dishes often served over a bed of rice.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.